- 2 pounds bulk spicy pork sausage
- 1 egg, lightly beaten
- 1 cup packed brown sugar
- 1 cup red wine vinegar
- 1 cup ketchup
- 1 tablespoon soy sauce
- 1 teaspoon ground ginger
- In a large bowl, combine sausage and egg. Shape into 1-in. balls. Place on a greased rack in a shallow baking pan. Bake at 400° for 15-20 minutes or until a thermometer reads 160°; drain.
- Meanwhile, in a small saucepan, combine the remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered, until sugar is dissolved.
- Transfer meatballs to a 3-qt. slow cooker. Add the sauce and stir gently to coat. Cover and keep warm on low until serving. Yield: about 4 dozen.
Originally published as Sweet 'n' Spicy Meatballs in Taste of Home's Holiday & Celebrations Cookbook Annual 2005, p209
Medium-Bodied White Wine
Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer
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Reviewed Dec. 5, 2011
"I used beef meatballs and this came out okay. It wasn't wonderful but it wasn't terrible"
Reviewed Dec. 27, 2010